Pesto di Prezzemolo (Parsley Pesto with Anchovies)

  • Serves

    makes About 1 1/2 Cups


Capers and anchovies lend briny depth to this parsley sauce, which is fantastic tossed with grilled or boiled vegetables. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto.


  • 1 cup extra-virgin olive oil
  • 1 cup packed parsley leaves
  • 23 cup capers, drained
  • 1 tbsp. packed oregano leaves
  • 1 tbsp. white wine vinegar
  • 12 tsp. crushed red chile flakes
  • 2 anchovy filets in oil, drained
  • 2 cloves garlic
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Process oil, parsley, capers, oregano, vinegar, chile flakes, anchovies, and garlic in a food processor until a smooth sauce forms; season with salt and pepper.

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